1- 4or 5 pound pork shoulder roast (bone in) sometimes called picnic ham
1 large head of garlic, peeled
1 Tablespoon of crushed dried oregano
4 Tablespoons kosher salt
1 Tablespoon ground black pepper
2 Tablespoons white vinegar
2 Tablespoons olive oil
1/3 pound gruyere cheese
1/3 pound white cheddar cheese
1/3 pound Manchego cheese
2 Tablespoons capers, chopped
1/4 cup green Spanish olives, sliced
5 pepperoncini peppers, sliced
1 1/2 cups roasted pork, shredded
8 slices rye bread
4 Tablespoons salted butter
3 Tablespoons yellow mustard
Prepare the pork roast: Place the pork, fat-side up, in a roasting pan. Cut slits on the surface of the meat with a small knife. Make sure to slit the meat on all sides. Place the garlic, oregano, salt, and pepper into a food processor and pulse into a paste. Add the vinegar and oil and pulse to combine. Pour the mixture onto the pork and rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
Cover the pork with plastic wrap and marinate in the refrigerator overnight. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F. Unwrap the plastic from the pork and make sure the fat side is up. Re-cover the roasting pan tightly with aluminum foil so no steam can escape.
Roast the pork for 3 hours without disturbing it. After 3 hours uncover and roast another 45 minutes to an hour or until the skin is crisp and golden. Remove from oven and let rest for an hour or until it is cool enough to touch. Shred pork with your fingers. Use 1-2 cups of shredded pork for sandwiches and reserve the rest for another use.
Prepare sandwiches: To a medium bowl, combine the grated cheeses, capers, olives, pepperoncini and roasted pork. Mix well. Lay the bread out on a work surface and butter each slice. To make one sandwich, heat a sauté pan to medium low and place in one slice of bread, butter side down. Spread the bread lightly with mustard and top with 1/4 cup of the cheese mix. Place another slice of bread, butter side up onto the sandwich. Grill the sandwich until golden, about 3-4 minutes. Flip gently and grill, pressing down lightly with a spatula, another 3-4 minutes or until cheese is melted. Cook the rest of the sandwiches, cut and serve.
Recipe created by Parties That Cook®
Makes 4 sandwiches